Beginning at 7 p.m., guests will be able to move between different stations to sample the food and wine and talk to the winemaker and chefs. Food pairings developed by Exeuctive chef Travis Brust include whole roasted duckling and foie gras torchon, hand-crafted Cavatelli pasta with braised bison osso bucco, Chesapeake jumbo crab, vegetables grown in Colonial Williamsburg’s colonial gardens, rockfish and Chateaubriand.